The light, white meat of Copper Shoals Red Drum® tastes mild, not bland. It has a robust texture that adapts well to many cooking methods. Grill, steam, bake, pan sear or stir fry…it’s delightfully versatile. A generous 6 ounce serving contains just 220 calories and no trans fat. Delicious Copper Shoals provides 35 grams of protein and many beneficial nutrients including Omega 3 and 6 fatty acids, calcium, and iron.
Spicy Copper Shoals Red Drum®
Spice Copper Shoals Red Drum 1 tsp cayenne pepper
1 ½ tsp paprika
2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 ½ tsp white pepper
1 tsp black pepper
½ tsp oregano
½ tsp thyme
4 Copper Shoals Red Drum® fillets (6 – 8 oz)
Olive oil
1 stick butter
1 lemon

Mix all the spices together. Rub a little olive oil on the fillets, and generously rub each side with the spice mixture. Get a skillet very hot, and put in half the butter. Add the fish and cook for about 3 minutes. Be sure to have good ventilation, because there will be some smoke at these temperatures! Add the other half of the butter, and flip the fillets for another 2 – 3 minutes depending on the fillet size. Squeeze a little lemon over each and serve immediately.

Copper Shoals® Sunny Side Up
Copper Shoals Sunny Side Up 2 Copper Shoals Red Drum® fillets, skin and scales left on
2 tsp minced onion
2 cloves garlic, minced
1 tsp salt
¼ tsp pepper
1 bottle dark beer
½ stick butter
3 Tbs Worcestershire or other steak sauce like Pic-a-Peppa
¼ tsp allspice
¼ tsp cayenne pepper
¼ tsp ground thyme
Juice of 1 lime

Mix the onion, garlic, salt & pepper into a paste and rub into the flesh side of the fillets. Refrigerate for several hours. Meanwhile, in a saucepan make a basting sauce by combining the beer, butter, steak sauce, spices, and lime. Simmer on very low heat for at least 30 minutes. Remove the fillets from the refrigerator and lightly oil the skin side. Place them skin side down on a medium flame grill (about 325 degrees), and baste about every 10 minutes. Do not turn the fillets on the grill. Fish should cook for about 20 – 30 minutes, depending on the thickness. The skin will curl up and serves to keep the meat very moist. Serve and eat the fish right out of the skin.

Copper Shoals Red Drum® "Sticks"
Copper Shoals Red Drum Sticks 2 large Copper Shoals Red Drum® fillets
Salt
Pepper
1 cup yogurt
1 Tbs minced dill (or 1 tsp dried dill)
¼ teaspoon curry
Juice of ½ lemon
2 cups Panko, bread, cereal, or cracker crumbs





Cut fillets crosswise into ½ inch thick "sticks". Salt & pepper them to taste, and refrigerate for an hour. Mix together the yogurt, dill, curry, and lemon, reserving half for dipping. Remove sticks from fridge and lightly coat in the yogurt mixture. Roll in Panko crumbs. Place on a lightly oiled baking sheet and spray the top sides of sticks with butter spray. Bake at 425 degrees for 7 minutes. Turn and bake for 5 minutes more or until golden brown.

Copper Shoals® Ceviche Cocktail
Copper Shoals Ceviche Cocktail 2 large Copper Shoals Red Drum® fillets, cut into ½ inch chunks
Juice of 5 – 6 limes
½ cup canola oil
¼ cup Tarragon vinegar
2 tsp hot pepper sauce (like Louisiana Red Hot or Tabasco)
1 tsp celery flakes
¼ tsp cayenne (optional heat)
½ tsp mustard seed
1 tsp salt
2 green onions, chopped (green part too)
1 Tbs finely grated carrot
1 Tbs capers

Place Copper Shoals Red Drum® chunks in a clear glass or stainless bowl. Do not use aluminum! Pour in enough lime juice to cover the fish. Cover with plastic wrap and refrigerate. About every 15 minutes, gently stir the fish with a large spoon. Continue the process until all the fish has turned from opaque to bright white and is "cooked". Thoroughly drain the lime juice, but do not rinse.

Make a marinade (in a glass or stainless bowl) using the remaining ingredients. Gently add the "cooked" fish. Refrigerate for at least 3 hours or overnight. Dip Copper Shoals Ceviche out with a slotted spoon and serve in a parfait or champagne glass with crackers or croutons.